The Savoyard potatoes are a typical recipe from Piedmont, simple yet full of flavor: they are oven-baked au gratin potatoes, layered and seasoned with cheese – usually fontina, Piedmontese toma or gruyere – butter, and parmesan. A preparation that reveals the influence of French cuisine, particularly the famous gratin dauphinois. However, compared to the latter, Savoyard potatoes are lighter on the palate and characterized by flavors that for us Italians appear more familiar and comforting. Perfect as a hearty side dish or a rich appetizer, Savoyard potatoes are loved for the contrast between the golden crust on top and the soft, cheesy interior. A simple dish but always able to surprise, ideal to serve at a convivial dinner or a Sunday family lunch. It takes just a few ingredients, but the result is truly irresistible.
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- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Oven, Stove
- Cuisine: Italian Regional
- Region: Piedmont
- Seasonality: Fall, Winter and Spring
- Energy 437.34 (Kcal)
- Carbohydrates 42.56 (g) of which sugars 4.06 (g)
- Proteins 17.27 (g)
- Fat 22.60 (g) of which saturated 14.54 (g)of which unsaturated 8.12 (g)
- Fibers 4.89 (g)
- Sodium 406.20 (mg)
Indicative values for a portion of 259 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Oven-baked Savoyard Potatoes
- 2.2 lbs potatoes
- 5.3 oz fontina (or Piedmontese toma, or gruyere)
- 2.8 tbsp butter
- 0.63 cup milk
- 2 tbsp parmesan
- to taste salt
- to taste pepper
Tools
- 1 Cutting Board
- 1 Knife
- 1 Pot large
- 1 Baking Dish about 13×9 inches
How to Prepare Savoyard Oven-baked Potatoes
To prepare Savoyard potatoes, start by peeling the potatoes. Then cut them into slices about 1/8 inch thick (1). Do not slice them too thin or they will break when you blanch them. Bring plenty of lightly salted water to a boil, then immerse the potato slices and let them boil for 4-5 minutes, until they are slightly soft but not fully cooked (2). Drain and let cool slightly. Meanwhile, cut the fontina into cubes (3).
Lightly butter the bottom and sides of a baking dish, then place the potato slices in to form a first layer. Season them with a pinch of salt, a grind of pepper, and some butter flakes (4). Add a light sprinkle of parmesan and some cheese cubes (5). Cover with a second layer of potatoes (6), which you’ll also season with butter, salt, pepper, parmesan, and fontina.
Continue this way until you use up all the ingredients. On the last layer, do not add butter for now, but pour the milk, spreading it well over the entire dish (7). Then complete with a few butter flakes on top (8). Cook the Savoyard potatoes in a preheated oven at 350°F (fan) for 20-25 minutes, until the milk is absorbed by the potatoes and a delicious crust forms on the surface (9).
Remove the Savoyard potatoes from the oven and let them rest for about 5 minutes before cutting and serving.
Storage
The Savoyard potatoes can be stored at room temperature for a few hours, or in the refrigerator for a couple of days.
Tips and Variations
In Piedmont, this potato dish is usually seasoned with Piedmontese toma or Valdostana fontina, but in other regions, if these cheeses are not easily found, they can be replaced with local cheeses and still result in a delicious dish.
